Marshmallow Treat Gingerbread House

Marshmallow Treat Gingerbread House
  • Cook Time
  • Prep Time
  • 1Servings


  • 3 sticks (12 ounces) unsalted butter
  • 6 tablespoons unsulfured molasses
  • 4 1/2 tablespoons pumpkin pie spice
  • Salt
  • 6 10 1/2 ounce bags mini marshmallows
  • 2 18 ounce boxes crisp rice cereal, such as Rice Krispies
  • Royal Icing
  • 12 3 inches pieces red licorice twists
  • 10 large marshmallows
  • 20 chocolate-covered graham crackers
  • 5 1/2-inch-thick slices pound cake
  • Assorted candies, for decorating


Grease a 9-by-13-inch baking pan, then line with enough parchment paper to leave several inches of overhang on each long side.

In a large, heavy saucepan, melt 1 stick butter over medium-low heat. Stir in 2 tablespoons molasses, 1 1/2 tablespoons pumpkin pie spice and 1 teaspoon salt. Stir in 2 bags of mini marshmallows and cook over medium-low heat, stirring occasionally, until the marshmallows are melted. Meanwhile, pour 12 cups cereal into a large bowl. Add the cereal to the marshmallow mixture and fold in quickly to coat. Scrape the cereal mixture into the prepared pan; let cool for a few minutes.

Lightly coat your hands with oil, then press the cereal mixture evenly into the pan. Using a dry measuring cup, pack down the mixture to even out the layer. Let cool for 30 minutes. Loosen the edges with a knife, then grasp the parchment and lift to remove the cooled cereal layer from the pan. Repeat Steps 1, 2 and 3 to make 2 more cereal layers.

Assemble the house and decorate with the remaining ingredients.